21st Century Instructional Guide for Career Technical Education
Intro to Hospitality I
Human Services Cluster
Academic Foundation
Title:
Intro to Hospitality I (WEVIS Code 1211)
Standard Number:
HS.S.HI.1
Essential
Questions:
Objective Number:
HS.O.IH1.1.1
Hospitality Industry and Tourism
Students will demonstrate knowledge and skill of the hospitality industry and tourism.
How are the hospitality industry and tourism related?
HS.O.IH1.1.2
Discuss the relationship between hospitality
and tourism.
HS.O.IH1.1.3
Examine qualities and characteristics
needed for work in the hospitality industry.
HS.O.IH1.1.4
Analyze corporate philosophy.
Objective:
Examine employment opportunities in the
hospitality industry.
Learning Plan & Notes to Instructor:
Discuss the components that make up the hospitality
industry (travel and tourism, lodging, assembly and
event management, restaurants and managed
services, and recreation).
Have students divide into 5 teams and choose one of
the components.
Each team will use the internet and other media to
list career titles under that component. Each team
will present their list to the class. This exercise is to
introduce students to the enormous career options in
the hospitality industry.
Define hospitality.
Define tourism.
Prepare Venn diagram.
Have students develop a picture of the
interrelatedness of hospitality and tourism.
Have students brainstorm qualities and
characteristics of personalities needed.
Discuss ways to please a customer.
Define corporate.
Define philosophy.
Discuss values, ethics, morals, fairness, and
1
HS.O.IH1.1.5
explain importance of service to the
hospitality industry.
HS.O.IH1.1.6
Brainstorm ways to develop customer
service in the hospitality industry.
Contrast the nature of each hospitality
industry with other industry sectors.
Discuss how shift work plays a part in the
hospitality industry.
HS.O.IH1.1.7
HS.O.IH1.1.8
HS.O.IH1.1.9
Standard Number:
HS.S.IH1.2
equality.
Use the Marriott slogan, “Take care of Marriott
people and they’ll take good care of Marriott guests”
to discuss how this might apply to Marriott’s
employees.
Have students choose various hospitality industries
or businesses and prepare a corporate philosophy
for that business.
Present students with role play opportunities using
various positive and negative service experiences.
Have students discuss the outcomes and whether
they think customers would be repeat customers with
negative outcomes.
Have students prepare a pictorial on how to develop
customer service.
Create a chart that identifies the major components
of the industry.
Have students talk about the hospitality industries
that require shift work.
Discuss the need for shift work.
Have students research Disney and its motto: “We
create happiness.” Discuss Disney’s Success.
Research the role customer service plays in
the success of hospitality.
Tourism
Students will:
 examine qualities and characteristics of tourism
 examine the economic impacts of tourism
 demonstrate knowledge of the social and cultural impacts of tourism.
What role does tourism play in the world’s economy?
Essential
Questions:
Objective Number: Objective:
HS.O.IH1.2.1
Discuss the meaning of tourism.
Learning Plan & Notes to Instructor:
Discuss tourism as the world’s largest industry (when
adding all the parts).
Define tourism (main term that houses all the other
industries underneath).
Have students define consumer-driven.
Discuss tourism changes since 2000 and the
2
reasons for the changes.
HS.O.IH1.2.2
Research tourism organizations.
HS.O.IH1.2.3
Timeline the Ages of Tourism
HS.O.IH1.2.4
Outline areas of economic impact from
tourism.
Research how tourism is promoted.
HS.O.IH1.2.5
Have students research the World Tourism
Organization.
Discuss the impact of tourism on the world economy.
Create a timeline with the 5 ages of Tourism.
Under each age describe the significant changes.
Discuss taxes, employers, jobs.
Relate the multiplier effect as a chain reaction.
Have students use the internet to research how
tourism is promoted internationally, nationally,
statewide, and locally.
Divide students into teams to brainstorm different
industries and how each promotes tourism.
Have students brainstorm why people travel for
business and why people travel for pleasure.
Make lists.
Discuss why leisure travel is likely to increase in the
next few years.
Divide the class into two teams to research positives
and negatives impacts tourism can have on a region.
Share the information with the other team.
Research ecotourism and TIES. Find areas where
ecotourism is developing now and relate to class.
Within the presentation, discuss the principles that
should be taken into account when developing
destinations.
Discuss the TRAVELER relative to culture and
diversity, i.e. t means tolerance…
HS.O.IH1.2.6
Outline why people travel and choose
destinations.
HS.O.IH1.2.7
Discuss society’s and culture’s impact on
tourism.
HS.O.IH1.2.8
Prepare a presentation on ecotourism.
Standard Number:
HS.S.IH1.3
Essential
Questions:
Objective Number:
HS.O.IH1.3.1
Lodging
Students will demonstrate knowledge of the hotel and lodging industry.
What are the management options that hotels may choose?
Objective:
Outline different hotel ownership and
management options.
Learning Plan & Notes to Instructor:
Define entrepreneurship. Give examples.
Define proprietorship. Give examples.
3
HS.O.IH1.3.2
Develop a visual display as to how hotels
are classified.
HS.O.IH1.3.3
Discuss hotels by price segment.
HS.O.IH1.3.4
Characterize different types of hotels.
HS.O.IH1.3.5
Discuss vacation ownerships.
HS.O.IH1.3.6
Research different types of unique hotels.
HS.O.IH1.3.7
Report on the trends in hotel development.
Standard Number:
HS.S.IH1.4
Rooms Division Operations
Essential
Define partnership. Give examples.
Define corporation. Give examples.
Define franchising. Give examples.
Define referral associations. Give examples.
Define management contracts. Give examples.
Make a chart of the types of hotel development and
ownership.
Under each, list the positives and
negatives for that type of ownership.
Divide hotels on visual display into economy,
midprice, upscale, luxury, and all suites. Show the
main ingredients that makes each fit the level.
Use the internet to research the hotels in West
Virginia to see which ones fit each price level.
Have students use the internet to research different
types of hotels and list characteristics that fit each
type.
Relate that vacation ownerships have become
fastest-growing segment of US travel and tourism.
Have students brainstorm what makes up vacation
ownership.
Research timeshares.
Research vacation clubs.
Research Resort Condominium International.
Research Interval World.
Discuss what makes a hotel unique?
Go to the website
http://www.unusualhotelsoftheworld.com.
Each student should choose a different hotel to
investigate and report to the class.
Each student should choose a trend listed in the text.
Research the trend and report the information to the
class.
Students will demonstrate knowledge of rooms division operations in the lodging industry.
What role does the rooms division operations play in the lodging industry?
4
Questions:
Objective Number: Objective:
HS.O.IH1.4.1
Research executive and department head
duties and responsibilities.
HS.O.IH1.4.2
Create an organizational chart for rooms
division in different types of hotels.
Analyze the functions of each rooms
division.
HS.O.IH1.4.3
HS.O.IH1.4.4
Report on property management systems.
HS.O.IH1.4.5
Discuss yield management.
HS.O.IH1.4.6
Perform financial calculations relative to
rooms revenue.
HS.O.IH1.4.7
Outline functions of reservations and guest
services.
HS.O.IH1.4.8
Research the various responsibilities of
Learning Plan & Notes to Instructor:
Use the internet to research The Greenbrier.
Brainstorm all the departments that this hotel would
have including golf club, stables, etc.
Have students make a list of possible executives and
departments in The Greenbrier.
Have them make a list of the duties that each
department head and executive would have.
Use the information from 4.1 to create an
organizational chart of 4 departments.
Create an organizational chart of the rooms division.
Under each division, show the functions of that
division.
Research job duties of employees in this
organizational chart.
Define property management systems.
Discuss the pros of a property management system.
Who uses PMS?
How do property management systems help
customers?
Define revenue management.
Relate profit is the key.
Define yield management.
Review the formula for achieving the yield.
Calculate yield.
Define ROP (Room Occupancy Percentage). Rooms
Occupied/Rooms Available
Calculate ROP
Average Daily Rate Rooms Revenue/Rooms Sold
Calculate Average Daily Rate
Define reservations.
Define guest services.
List main functions of each type of service.
List each department and its employees. List the
5
HS.O.IH1.4.9
HS.O.IH1.4.10
HS.O.IH1.4.11
front-of-the-house customer service
employees.
Discuss some of the challenges that
department heads might address.
Each department has its own challenges.
Have students brainstorm challenges of each
department and how department heads might
address these challenges.
Create an organizational chart.
Outline the organization of the
housekeeping department.
Research new trends in hotel and rooms
Use the text to have each student choose a different
division operations.
trend to research and report on.
Food and Beverage
Students will demonstrate knowledge of food and beverage operations in lodging.
How does food and beverage operations play a part in successful lodging sales?
Standard Number:
HS.S.IH1.5
Essential
Questions:
Objective Number: Objective:
HS.O.IH1.5.1
Research job descriptions of F&B directors
and department heads in the food and
beverage area.
HS.O.IH1.5.2
Describe management of the kitchen.
HS.O.IH1.5.3
Prepare an organizational chart for the
kitchen for a large hotel.
HS.O.IH1.5.4
Discuss how restaurants are managed in a
lodging facility.
HS.O.IH1.5.5
HS.O.IH1.5.6
Describe the role of the bar manager.
Research the duties of the stewarding
department.
Discuss the role of the catering department
HS.O.IH1.5.7
duties of type of employee of each department.
Learning Plan & Notes to Instructor:
Divide students into teams (Food and Beverage).
Each team will use the internet and other media to
list career titles. Each team will present their list to
the class with what these jobs entail. This exercise is
to introduce students to the enormous career options
in the hospitality industry.
Students team into 3 groups. Each group chooses
kitchen, catering/banquet; restaurants/room
service/minibars; or lounges/bars/stewarding.
Under each describe how they are managed.
Give students a list of kitchen employees and an
organizational chart. Have students organize the
chart.
Discuss the differences of restaurants in a lodging
facility relative to a regular restaurant.
What are the differences?
How would the differences be managed?
Research bar manager.
Define stewarding.
Make a list of duties of a steward.
Define catering.
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in a lodging facility.
HS.O.IH1.5.8
HS.O.IH1.5.9
HS.O.IH1.5.10
HS.O.IH1.5.11
Prepare a pictorial representation of various
room setups.
Complete a banquet event plan.
Brainstorm ways catering would be used in a lodging
facility?
Recognize u-shaped, rounds, classroom style, and
banquet. Discuss why each would be used.
Review a banquet order.
Divide students into teams.
Give each team various scenarios to prepare a
banquet event.
Share with the class.
Discuss room service.
Discuss why room service is important.
Have each student choose a new trend to investigate
and report to the class.
Describe the role of room service in the
lodging environment.
Research the trends in food and beverage
operations in the lodging environment.
The Restaurant Business
Students will demonstrate knowledge of the restaurant business
How does cuisine play a part in today’s restaurant choices?
Standard Number:
HS.S.IH1.6
Essential
Questions:
Objective Number: Objective:
HS.O.IH1.6.1
Differentiate between various types of
cuisine in today’s restaurants.
HS.O.IH1.6.2
Present on a 20 or 21st Century chef.
HS.O.IH1.6.3
Discuss new food trends and practices in
the restaurant business.
HS.O.IH1.6.4
Characterize various chain and independent
restaurant business.
Learning Plan & Notes to Instructor:
Discuss diversity of food. Have students divide into
different teams. Have students draw from a list of
different cuisines. Each team will investigate a type
of cuisine. Each team will present their research on
what makes up this cuisine and why this culture
might have this type of cuisine.
Investigate chefs from various media to present to
class.
Use the internet to research new trends and
practices in the restaurant industry.
Present to the class.
Create a chart that lists chain and independent.
Use the following criteria to place for each type of
restaurant.
Needs and desires of guests
Capabilities of cooks
Equipment capacity and layout
Consistency and availability of menu ingredients
7
HS.O.IH1.6.5
Research various successful chain and
independent restaurants.
Price and pricing strategy
Nutritional Value
Accuracy in Menu
Menu Analysis
Menu Engineering
Menu Design and Layout
Choose one of the following restaurants to research and
present to the class.
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Bennigan's
Burger King
Charley's Grilled Subs
Dome
Domino's Pizza
Gloria Jean's Coffees
Hard Rock Cafe
Kenny Rogers Roasters
KFC
Little Caesars
Marrybrown
McDonald's
MOS Burger
Nando's
Outback Steakhouse
Papa John's Pizza
Pizza Hut
Planet Hollywood
Pollo Campero
Popeye's
Quiznos Sub
Rainforest Cafe
Red Lobster
Secret Recipe
Shakey's Pizza
Sizzler
Starbucks
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
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
HS.O.IH1.6.6
Outline the considerations when developing
a new restaurant.
HS.O.IH1.6.7
Classify different types of restaurants.
HS.O.IH1.6.8
Swensen's
Subway
T.G.I. Friday's
Use the following list to explain each consideration.
Operating philosophy
Mission
Goals
Objectives
Restaurant Market
Restaurant Concept
Restaurant Location
Restaurant Ambiance
Classify each of the following and explain why each
classification is different.
Fine dining
Haute Cuisine
Theme Restaurants
Celebrity-owned restaurants
Steak houses
Casual dining and dinner house restaurants
(midscale, family restaurants, ethnic restaurants)
Create a Venn diagram that shows characteristics of
chain and independent restaurants.
Contract characteristics of chain and
independent restaurants.
Standard Number: Restaurant Operations
HS.S.IH1.7
Students will demonstrate knowledge of restaurant operations
Essential
How are front of the house and back of the house operations of the restaurant industry important to
Questions:
the success of the restaurant?
Objective Number: Objective:
Learning Plan & Notes to Instructor:
HS.O.IH1.7.1
Describe front-of-the-house operations of a
Compile a list of employees of the front-of-the house.
restaurant.
Discuss the duties of each employee and how this
duty affects the customer.
HS.O.IH1.7.2
Discuss the role of forecasting in budget
Define forecasting.
formulation.
Define average guest check.
Define guest counts. Total sales/total number of
guests
9
HS.O.IH1.7.3
Roleplay different scenarios of suggestive
selling.
HS.O.IH1.7.4
Research pros and cons of different types of
product management systems.
HS.O.IH1.7.5
Describe back-of-the-house
systems/operations of a restaurant.
HS.O.IH1.7.6
Examine the elements that contribute to
successful kitchen/food production.
HS.O.IH1.7.7
Prepare a food flow chart for a restaurant.
HS.O.IH1.7.8
Examine the issues that evolve during each
phase of food flow.
HS.O.IH1.7.9
Analyze financial documents for a
restaurant.
Discuss a business week as to heaviness of use.
Have students give reasons as to why forecasting is
important to a restaurant.
Define suggestive selling.
Have students role play different scenarios of selling
specials and extras to guests.
Discuss what impact suggestive selling has on the
restaurant and the server?
Define point of sale systems.
Define kitchen display systems.
Define guest services solutions.
Make a chart of these three types of PMS. List the
pros and cons of each type of system.
Describe wireless POS systems, labor management,
financial reporting, and personal digital assistants.
Create a chart of back of the house operations.
Discuss how staffing and scheduling contribute to
successful kitchen production.
Discuss how training and development contribute to
successful kitchen production.
Discuss how production procedures contribute to
successful kitchen production.
Give each student a different part of the flow chart.
Have students then organize themselves in the food
flow of a restaurant.
Each student will examine the part of the food flow
chart that they represented. They will share any
issues that might be challenges in the food flow.
Define balance sheet.
Define income statement.
Discuss the purpose of each statement and what
elements are on each financial statement.
Explain how to read the statement to determine
success.
Define operating rations.
Define food cost percentage.
10
HS.O.IH1.7.10
Define contribution margin.
Define labor cost percentage.
Define prime cost.
Define cost percentage.
Define lease costs.
Define controllable expenses.
Show how this applies to the accounting equation
(assets=liabilities +owner’s equity).
Prepare a chart listing the managers. Show how
each manager deals with different types of issues.
Differentiate the duties of a human resource
manager, financial manager, administrative
manager, and an operations manager.
Managed Services
Students will demonstrate knowledge of managed services in the restaurant business.
What role does managed service play in the restaurant business?
Standard Number:
HS.S.IH1.8
Essential
Questions:
Objective Number: Objective:
HS.O.IH1.8.1
Chart the different managed service
operations.
HS.O.IH1.8.2
HS.O.IH1.8.4
Discuss the need for managed service
operations for various service operations.
Report on the pros and cons for managed
service.
Outline the food service manager’s role.
HS.O.IH1.8.5
Research the trends in managed services.
HS.O.IH1.8.3
Learning Plan & Notes to Instructor:
Define managed service.
Include the following types of managed service for
students to examine.
Airlines
Military
Elementary and secondary schools
Colleges and universities
Health care facilities
Business and industry
Leisure and recreation organizations
Conference centers
Airports
Travel plazas
Discuss what considerations each of these services
make relative to their industries?
Make a chart of pros and cons of managed service.
Explain the role of the food service manager in
addition to food service responsibilities.
Choose a trend from the text to research and report
11
to the class.
Standard Number:
HS.S.IH1.9
Essential
Questions:
Objective Number:
HS.O.IH1.9.1
HS.O.IH1.9.2
HS.O.IH1.9.3
HS.O.IH1.9.4
HS.O.IH1.9.5
HS.O.IH1.9.6
HS.O.IH1.9.7
HS.O.IH1.9.8
HS.O.IH1.9.9
HS.O.IH1.9.10
HS.O.IH1.9.11
HS.O.IH1.9.12
HS.O.IH1.9.13
Alcoholic and Nonalcoholic Beverages
Students will demonstrate knowledge of beverages in the restaurant industry.
How have the trends in alcoholic and nonalcoholic beverages created an impact on today’s
economy?
Objective:
Learning Plan & Notes to Instructor:
Chart the main varieties of grapes.
Make a chart that lists the main varieties of grapes.
Characterize each type of grape.
Characterize wines relative to grape
Use the chart above to show types of beverages
varieties.
used using each type of grape.
Research the proper way to serve various
Use the internet to research wine serving
wines.
techniques. Prepare a pictorial.
Outline the steps in wine making.
List the steps in wine making and their purpose.
Chart how to match wine to food.
Create a chart of how to match wine with food.
Research health and wine drinking.
Use the internet and other media to research pros
and cons of wine drinking relative to health value.
Differentiate between different types of
Make a chart of different types of brewed malt
brewed malt beverages.
beverages. Explain their uses.
Explain the process for brewing beer.
Outline the steps in brewing beer.
Discuss the elements of a spirit or liquor.
Define spirits or liquor.
Discuss how a spirit is different from a wine, brewed
malted beverage or organic beer/
Differentiate between whiskeys and white
Describe how whiskey is made.
spirits.
Describe how white spirits are made.
Discuss how whiskey and white spirits are different.
Research the latest trends in coffee.
Discuss how specialty coffees have developed
recently. Research a newer type of coffee and
explain how it is made to the class.
Discuss decaffeination.
Discuss Café au lait or caffe latte and cappuccino.
Research the latest trends in tea.
Research teas to see how they have been
successfully marketed in the last 5 years.
Share information.
Outline the elements involved in managing
Relate the bar and beverage operations of a bar to
bars.
the restaurant operations.
12
HS.O.IH1.9.14
HS.S.O1.9.15
HS.S.01.9.16
21st Century Skills
Information and
Communication
Skills:
Discuss any elements that may be different.
Research the liability of serving alcoholic
Use the internet to examine liability issues that could
beverages.
arise from serving someone too much alcohol.
Explain how TIPS®, ServSafe Alcohol® and Use the internet to visit restaurant.org. Search for
other programs of this type protect the
ServSafe Alcohol.
alcoholic beverage environment.
What is the purpose of ServSafe Alcohol?
Research TIPS and find out the purpose of TIPS.
Have students brainstorm why these programs
would be beneficial to bars.
Differentiate between different types of bars. Brainstorm the different types of bars and discuss
the target markets of each.
Learning Skills & Technology Tools
Teaching Strategies
Evidence of
Culminating Activity
Success
21C.O.9Student recognizes information Students in hospitality
Utilization of new
12.1.LS1
needed for problem solving,
develop presentations in
concepts learned as
can efficiently browse, search
various units utilizing
evidenced by
and navigate online to access
technology and a variety
finished projects,
relevant information, evaluates of resources.
problems,
information based on credibility, Students use technology
presentations, group
social, economic, political
and research on
work
and/or ethical issues, and
classroom assignments.
presents findings clearly and
persuasively using a range of
technology tools and media.
21C.O.912.1.LS3
Student creates information
using advanced skills of
analysis, synthesis and
evaluation and shares this
information through a variety of
oral, written and multimedia
communications that target
academic, professional and
technical audiences and
purposes.
13
Thinking and
Reasoning Skills:
21C.O.912.2.TT2
21C.O.912.2.LS3
Personal, and
Workplace, Skills:
21C.O.912.3.LS2
21C.O.912.3.LS3
Student collaborates with
peers, experts and others to
contribute to a content-related
knowledge base by using
technology to compile,
synthesize, produce, and
disseminate information,
models, and other creative
works.
Student engages in a problem
solving process by formulating
questions and applying
complex strategies in order to
independently solve problems.
Presentations
Projects
Research
Analysis
Teamwork
Technology skill
different media
Utilization of new
concepts learned as
evidenced
by
finished
projects,
problems,
using presentations, group
work
Student independently
considers multiple perspectives
and can represent a problem in
more than one way, quickly and
calmly changes focus and
goals as the situation requires,
and actively seeks innovations
(e.g. technology) that will
enhance his/her work.
Student demonstrates
ownership of his/her learning
by setting goals, monitoring
and adjusting performance,
extending learning, using what
he/she has learned to adapt to
new situations, and displaying
perseverance and commitment
Application of skills and Utilization of new
knowledge to projects and concepts learned as
teamwork
evidenced
by
finished
projects,
problems,
presentations, group
work
Application of skills and Utilization of new
knowledge to projects and concepts learned as
teamwork
evidenced
by
finished
projects,
problems,
presentations, group
work
14
to continued learning.
Learning Skills & Technology Tools
Entrepreneurship
Skills:
A.01-A.03
A.11-A.12
A.17-A.19
Entrepreneurial Processes
B.01-B.11
B.21, B.23
B.24
Entrepreneurial
Traits/Behaviors
Understands concepts and
processes associated with
successful entrepreneurial
performance
Teaching Strategies
Culminating Activity
Presentations
Projects
Research
Analysis
Teamwork
Technology skill using
different media
Evidence of
Success
Utilization of new
concepts learned as
evidenced by
finished projects,
problems,
presentations, group
work
Understands the personal
traits/behaviors associated with
successful entrepreneurial
performance
C.02, C.03
C.05, C.09
C.14
Business Foundations
D.03, D.05
D.06, D.09
D.17, D.21
D.22
Communications and
Interpersonal Skills
Understands fundamental
business concepts that affect
business decision making
Understands concepts,
strategies, and systems
needed to interact effectively
with others
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Culminating Assessment:
Culminating
Assessment:
End of chapter activities.
End of chapter assessments.
Projects, Presentations
21st Century Performance Exam
Links and Other Resources
Related Websites:
Links and Other
Resources
American Hotel & Lodging Association
http://www.ahla.com/
National Restaurant Association
http://www.nra.org
Pathways to Success
http://careertech.k12.wv.us/pathwaystosuccess/
U.S. Department of Labor in the 21st Century
http://www.dol.gov/
Advanced Distributed Learning
www.adlnet.org
America's Career InfoNet
www.acinet.org
America's Job Bank
www.ajb.org
America's Service Locator
www.servicelocator.org
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CareerOneStop
www.careeronestop.org
Employment & Training Administration
www.doleta.gov
The Job Accommodation Network (JAN)
http://www.jan.wvu.edu
Monthly Labor Review Online: Labor Force Archives
http://www.bls.gov/opub/mlr/indexL.htm#Labor force
Occupational Information Network
www.doleta.gov/programs/onet
Office of Disability Employment Policy
www.dol.gov/odep
Career Voyages
http://www.careervoyages.gov/index.cfm
Workforce West Virginia
https://www.workforcewv.org/
West Virginia Earn A Degree Graduate Early (EDGE)
http://www.wvtechprep.wvnet.edu/edge.htm
West Virginia Career and Technical Education
http://careertech.k12.wv.us/
Contacts:
West Virginia Hospitality Education and Training
http://wvheat.org
Contacts:
CTE Teachers: See CTE Directory
WV HEAT Coordinator: Kathryn Mace, klmace@access.k12.wv.us
OCTI Assistant Executive Director and EOCTST Coordinator: Dr. Donna Burge-Tetrick
OCTI Executive Director: Gene Coulson
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